1 9-inch pie shell; unbaked
¾ cups light corn syrup
1 teaspoon vanilla extract
¾ cups Pecan Valley Pecan Halves
½ cup heavy whipping cream
2 tablespoons coffee liqueur
1. Preheat oven to 325ºF.
2. In a large mixing bowl beat the eggs slightly and add the corn syrup, vanilla and halves of pecans; blend well. Pour into unbaked pie shell.
3. Bake in a preheated oven for 45 minutes. Cool on wire rack.
4. To make the topping, mix the whipping cream and the liqueur. Beat until peaks form.
5. Serve immediately, placing some of the cream on each slice of pie.
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